Summer is coming to end soon, and so will the supply of beautiful supply of tomatoes in all colors, shapes and sizes. I could not pass up these bright yellow large tomatoes when I saw them at the farmers market a few weeks ago. My instant thoughts were of salsa prepared with spicy, fruity and flavorful habanero peppers. People are surprised when they find out how much I use habaneros in my daily cooking. They are spicy, but like any chile pepper, you can control the heat level with just adding less. The flavor of the habanero is addicting to me. Those three large yellow tomatoes made for a big batch of salsa. So instead of freezing it all, I used some of it to prepare a simple Guisado with beef milanesa and chayote squash, my favorite! Try incorporating some different tomatoes and vegetables into you Mexican inspired dishes. Take advantage of the farmers market produce while you can. Or at least in my case, it is not a year round thing. Happy cooking! #foodieforlife #carneguisada #salsa
The green salsa is Salsa Verde prepared with all chile verde. The red one is Taco Salsa. You can find both of those recipes on site.
Salsa de Tomate Amarillo Con Habanero-Yellow Tomato Habanero Salsa
3 large yellow tomatoes, quartered
3 yellow habanero peppers, stems removed
4 cloves garlic
Pinch of Mexican oregano
Salt and pepper to taste
2-3 tablespoons grapeseed oil
*I also added 1/3 of a white onion to the salsa ingredients while it cooked.
To a saucepan, add the tomatoes, habanero and garlic. Cover with water and bring to a boil. Reduce heat and cook for 10 to 13 minutes.
Using a slotted spoon, transfer the ingredients to the blender. Season with oregano, salt and pepper. Blend on high until very smooth. Set aside.
Preheat 2-3 tablespoons of oil to medium heat for a few minutes. Pour in the salsa. Reduce heat and continue cooking for 10 minutes. Taste for salt. Cool completely before storing in an airtight container.
Beautiful, large yellow tomatoes add a slight sweet note to your favorite dishes. It paired well with the habanero peppers.
I love Huevos Rancheros and day of the week! Find the recipe for how to prepare Huevos Rancheros on site!
Carne Guisada de Res Con Chayotes en Salsa de Tomate Amarillo
(Beef Braised in a Yellow Tomato Habanero Salsa with Chayote Squash)
2 pounds beef milanesa steak, sliced into bite size pieces
fresh cracked pepper
1 cup onion, diced
3 cloves garlic, minced
1 serrano or jalapeño, sliced
1 large chayote, diced
1 medium green bell pepper, diced
1 1/2- 2 cups yellow tomato salsa
Season the sliced beef milanesa with salt, pepper and garlic powder, to taste.
Preheat 3 tablespoons of oil to medium heat for 5 minutes. Add the beef. Cook and brown, tossing as needed, for 10 minutes.
Add in the onions, chile, garlic and chayote. Saute for another 6-7 minutes.
Add in the yellow tomato salsa. Stir well to combine and reduce heat to a simmer. Continue cooking for 10 minutes. Yields 6 servings.
Choose a coarse salt for cooking. And always fresh cracked pepper.
A simple pan of Carne Guisada with fresh tortillas is the best meal!
Rice and black beans are the best sides for this carne guisada dish!